Limon dduk (pronounced duck) are tiny, thin-skinned lemons that you often see in the medina and they make the best preserved lemons – so good you can snack on them alone, as you would olives or almonds. Unfortunately, dduk are not easy to get outside of Morocco, but if you’re in the US you...
The end of the year is fast approaching and Café Clock would like everyone to know we will be celebrating Christmas with a special lunch and dinner menu. Of course our regular menu will still be available for those craving a camel burger, tagine or falafel, but for those of you looking for something...
These brownies are particularly festive and evocative of the smell of spice markets and the souks. I like to serve them warm with a dollop of crème fraiche or vanilla ice-cream. 225 g unsalted butter, softened 125 g white sugar 75 g brown sugar 1 egg 100 g dark chocolate 200 g plain...
The date and orange cheesecake is as much a Clock classic as the camel burger. 250g oat or digestive biscuits crushed 100g butter, melted kg mascarpone cheese 180g sugar 250ml fresh cream 5 eggs ½ tsp salt 5 oranges, zested 10 dates, cut into slivers Preheat the oven to 200ºC Line a 22cm cake...
A just-out review of our Clock Book by renowned food writer Kalle Bergman who is the Editor In Chief at Honest Cooking. He has a lifelong obsession with simple and honest food, and he spreads the gospel wherever he can. His writing has been featured regularly in Los Angeles Times, Serious Eats and The...
Sunday supplement and glossy magazine features on Fès usually go overboard on the majesty and mystery of this ancient city. With fulsome superlatives, they bang on about its spectacular architecture, intriguing shopping and tasty food, and how Morocco’s one-time imperial capital (the French relocated it to Rabat in 1912) is an assault on the...
